3 TBS rice wine vinegar
3 TBS red wine vinegar
1 egg yolk
1/3 c. extra virgin olive oil
2/3 c. olive oil
1 orange, zest and the fruit cut into bite size pieces, set aside fruit
zest of 1 lemon
zest of 1 lime
2 heaping TBS OJ concentrate

1 TBS sugar
1 small shallot minced
2 tsp fresh tarragon, minced
2 TBS dried cranberries
Salt & freshly ground pepper to taste
2-3 tsp water if needed
1/2 lb baby arugula
1/2 c. Holmquist Hazelnut Orchards Orange Honey Hazelnuts

1. Place the vinegars into a small bowl. Add the egg yolk to the vinegar and stir until well blended. Drizzle the olive oils into the vinegar mixture, while whisking, to emulsify the dressing. Add the zest, OJ, shallot, tarragon and cranberries. Season with salt and pepper. Add water, if needed, to bring to desired consistency. Refrigerate 2-3 hours to allow the flavors to blend.
   

2. Wash and drain the baby arugula. Remove any long stems and pat dry. Drizzle the dressing over the arugula and orange pieces in a large bowl. Toss lightly to coat with dressing. Top with chopped hazelnuts. Serve immediately.